A few tips for quickly drinking coffee flavor! How does the flavor of coffee come from? Should I make coffee hot or ice?

Coffee flavor is a comprehensive experience that we feel from the aroma, taste and taste of coffee. Because the flavor is affected by the variety, origin, treatment and roasting degree of coffee, each kind of coffee has a unique flavor performance. And tasting the different flavors of different coffee has become a great pleasure for most friends when drinking coffee.

But for beginners, it is not easy to feel the flavor obviously from the coffee. In most cases, beginner friends can only feel the sour and bitter taste in the coffee. Things like oranges and flowers are all fantasies evolved from eating fungi (just kidding).

"drink more" is the behavior that Qianjie has always advocated. Because only by drinking more can we more easily tell the difference between coffee and coffee and feel the flavor of coffee more easily. While drinking more, we can also use some ways to help improve our feeling of flavor, so as to achieve the ability to quickly master the flavor of coffee. So today, Qianjie will share what we can do to improve the flavor perception of coffee, and how to drink coffee flavor quickly in a short time! It is divided into three steps: front, middle and back, pre-preparation, intermediate extraction, and follow-up evaluation. Without saying much, let's first take a look at how to prepare in the early stage.

Pre-prepared coffee after roasting will produce thousands of aromatic substances, these aromatic substances are the key to the formation of flavor. But because most of them are volatile, these volatile aroma substances continue to be lost after the coffee beans are roasted into ripe beans.

If we want to feel the rich aroma from the coffee, then we'd better brew the fresh coffee beans. The fresher the coffee beans are, the less aroma substances are lost in the coffee beans, so we can naturally brew out more abundant aromas and increase the chances of feeling the flavor. Of course, not too fresh, too fresh coffee beans there will be a lot of carbon dioxide, this carbon dioxide will hinder the extraction, affecting the dissolution of flavor substances. Moreover, the coffee washed out will also have a certain sense of dryness, which will bring some negative experience to the taste of the coffee. Therefore, we try to choose coffee beans within one month after roasting for five days.

Coffee extraction when we prepare fresh coffee beans, the next thing to do is to dissolve the flavor substances in the coffee. How to brew the coffee has been shared a lot in the front street, so I won't repeat it here. What I would like to mention in front of the street here is that if the purpose of drinking coffee is to feel the flavor of the coffee, then it is best to choose the form of hot flushing.

There are three reasons: first, heat flushing can better dissolve the flavor substances in coffee than ice flushing. On the other hand, due to the limitation of water quantity, it is more difficult for brewers to dissolve the flavor substances in coffee in the same way. Second, high temperature contributes to the release of volatile aroma. Compared with ice flushing, the aroma of hot coffee is easier to capture and thus easier to associate with aroma. Third, low temperature will reduce the sensitivity of taste, reduce our ability to perceive taste, and then affect the association of flavor.

Therefore, if we want to better feel the aroma of coffee, then we had better choose the form of hot brewing to make coffee. Then we try not to do any warm cup action at the same time of hot rush. Although warming the cup can keep the coffee warm for a long time, this will cause the brewed coffee to maintain a high temperature in the first place. In the case of a warm cup, the brewed coffee will be about 70 °C, which is very hot and not suitable for tasting. In the absence of a warm cup, the coffee we brew will be about 65 °C, because it is not hot, so the effect of temperature will be greatly reduced, so we can feel the flavor of the coffee better.

Tasting Coffee when we finished brewing the coffee, we came to the coffee tasting stage. With regard to the flavor taste of coffee, Qianjie shares two ways here, one is the more conventional coffee taste. That is, to directly feel the aroma and taste of coffee to associate the flavor.

In front of the street, it is divided into three steps: the first step is to smell the fragrance and inhale the aroma of coffee through the sense of smell in front of the nose, so as to give priority to the formation of memory points and pave the way for our subsequent flavor association; then drink and atomize the coffee by sipping, so that the coffee can emit a better aroma because of the increase in surface area, and at the same time make us feel its taste more comprehensively. Finally, there is an aftertaste. After we swallow the coffee, there will still be a certain amount of coffee residue in the mouth, and there are a lot of aroma substances in them. As long as the fragrant coffee is gradually disintegrated, the aroma will be released and caught by the sense of smell behind the nose. Therefore, feeling the aftertaste is also an excellent time to capture the aroma of coffee. As long as we follow the above three steps to taste the coffee, we can feel more aroma than the conventional way of drinking coffee, thus better associate the coffee flavor.

Well, if you still have some difficulties with flavor association, you can try a more chic approach, that is, by eating the corresponding food to assist the perception of flavor. For example, Asaria, Kenya, on the front street, this bean will smell like a small tomato, but if you can't drink it, you can eat a little tomato first and then feel the cup of coffee again. Then you will find that the flavor of the baby tomato in the coffee is very outstanding. The principle is also very simple, because the flavor of coffee is only partially consistent with the aroma of some food, but not all the same (in "is coffee flavor metaphysical?" "Qianjie is mentioned in detail in this article). So drinking coffee alone may be difficult for us to associate with the specific flavor performance. But if we "enter" the aroma of the association in advance, and then drink coffee, we can directly find out the aroma we have just felt and associate the flavor of coffee.

So, these are several ways to assist the perception of coffee flavor. If you are in the beginner stage and can't feel the flavor well from the coffee, you might as well try these methods ~ but in the end, we still have to drink more, smell more and feel more. Only in this way can we improve our proficiency in flavor perception.

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